Apple Cider Cupcakes
Apple Cider Cupcakes are made with reduced apple cider, brown sugar, and warm spices for a tasty fall treat. Filled with apple butter and topped with apple cider buttercream frosting, they’re great for Halloween parties or a cozy Thanksgiving dessert!
Equipment
- Saucepan
- Whisk
- Stand Mixer or hand mixer
- Muffin tin
- Wire Rack
- Piping Bag
Ingredients
Apple Cider Reduction
- 6 cups apple cider, reduced to 1 cup
- 1 cinnamon stick
Apple Cider Cupcakes
- 1/2 cup Reduced Apple Cider , (from above)
- 1/4 cup Sour Cream, (room temperature)
- 2 large Eggs, (room temperature)
- 1/2 cup Vegetable Oil, (room temperature)
- 2 tbsp Whole Milk, (room temperature)
- 1 tsp Vanilla Extract
- 1 3/4 cup Cake Flour
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ground Cloves
- 1 cup Brown Sugar
- 1 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 cup Apple Butter, (filling)
Apple Cider Cream Cheese Buttercream
- 1/2 cup Reduced Apple Cider
- 1/2 cup Salted Butter, (room temperature)
- 3 cups Confectioner's Sugar
- 4 oz Cream Cheese, (cold)
- 2 tsp Vanilla Bean Paste or Vanilla Extract
- 1 tsp Cinnamon
Instructions
- Add apple cider and a cinnamon stick to a saucepan over high heat. Boil for about 30-40 minutes, until the cider reduces to 1 cup. Remove from the heat and allow it to cool completely.
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together 1/2 cup of the reduced apple cider, sour cream, whole milk, eggs, vegetable oil, and vanilla extract.
- In a separate bowl, combine cake flour, cinnamon, nutmeg, cloves, brown sugar, baking powder, and kosher salt. Whisk until all ingredients are combined.
- Add the wet ingredients into the dry ingredients and mix together until just combined, about 30 seconds.
- Fill each muffin cup about 2/3 full. Bake for 22-25 minutes, until a toothpick comes out clean. Let the cupcakes cool in the pan for 10 minutes, then remove onto a wire rack to cool completely.
- Make the buttercream. Add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for 30 seconds, then add the remaining 1/2 cup of reduced apple cider, confectioners sugar, vanilla bean paste, and cinnamon. Mix on low speed, then increase the speed to medium and beat for 2-3 minutes, until fluffy, then add cold cream cheese and mix until combined and smooth, about 1-2 minutes.
- Add the buttercream into a piping bag fitted with your favorite attachment.
- Once the cupcakes are cooled, use a knife to remove the centers of the cupcakes. Use a spoon or piping bag to fill each cupcake with apple butter, then pipe a generous amount of icing on top.
Notes
- Reduce the apple cider properly. Be patient and boil it over medium-high heat until reduced to 1 cup of liquid, then pour it in a heat safe container and allow it to cool completely. Don’t rush this step because it enhances the overall taste.
- Use room temperature ingredients. This ensures a smoother batter and more even baking.
- Don’t overmix the batter. To avoid dense cupcakes, only mix until the wet and dry ingredients until just combined.
- Fill your muffin cups 2/3 full. This gives the cupcakes room to rise without overflowing.
- Cool completely before frosting. Frosting too early can cause the apple cider buttercream to melt and slide off.
- Prep in advance. You can reduce the apple cider a day ahead and store it in the fridge to save time.
Nutrition
Calories: 522kcal, Carbohydrates: 82g, Protein: 4g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 59mg, Sodium: 243mg, Potassium: 226mg, Fiber: 1g, Sugar: 64g, Vitamin A: 416IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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